Directions

Prep

20 m

Cook

6 h

Ready In

6 h 20 m

Peel the mangos and remove the pits. Place the pits into a slow cooker, then roughly chop the mango and set aside. Place the pork shoulder into the slow cooker, and season with the black pepper, kosher salt, and 1 teaspoon chipotle powder; pour in the balsamic vinegar and water.

Cover, and cook on Low 5 to 8 hours until the meat is very tender. Once done, drain the pork, discarding the cooking liquid and mango pits, and shred with two forks.

While the pork is cooking, puree the chopped mango in a blender until smooth, then pour into a saucepan along with the honey, 1 teaspoon chipotle powder, and whiskey. Bring to a simmer. Reduce heat to medium-low, and simmer, stirring frequently until the mango has reduced and darkened slightly, about 10 minutes. Stir in the barbeque sauce, and remove from the heat.

Return the shredded pork to the slow cooker, and stir in the mango barbeque sauce. Cover, and cook on High 1 to 2 hours until the pork absorbs the barbeque sauce.

Ma88ieMay

SAILORGIRL46

3/30/2008

I just made this recipe today and it is definitely a "keeper"! My husband even said it is better than his mother's - and he's never said that before! I followed the recipe exactly except that I used a 7 pound pork shoulder (instead of 4 pounds)and the ratio of pork to sauce was perfect. (If I had used only a 4-lb. pork I'm sure it would have been swimming in sauce.) I cooked the shoulder for 6-1/2 hours, then 'pulled' it, then cooked it for another hour and a half. The mango sweetens it a bit and the chipolte chile pepper gives it a nice kick! Absolutely fabulous - thanks for sharing!

Chelsea

9/25/2008

OMG!OMG! I have been on a roll- every recipe ive tried has been great lately. Ths was no exception. This looked unusual but delish so I decided to try it. It WAS unusual but in a very good way. I ended up using more BBQ sauce than called for but thats cuz I like em saucy. Actually, I used 2 different BBQ sauces. I used 2 regular bottles of Kraft bbq sauce, and I also used part of a raspberry-chipolte bbq sauce I had in the pantry. WOW. Iam sure it would have been fine without the touch of raspberry, but MAN, it made it so good and slightly sweet. Still spicy though. I cant wait to make this again, I am running out of good things to say about it. Just give it a try, you will not be sorry!!